Crispy Walnut-Crusted Salmon with Garlic Zucchini and Creamy Lemon Sauce

This walnut-crusted salmon is the perfect weeknight dinner that feels luxurious. Salmon fillets are topped with a tangy lemon cream sauce and a crunchy mixture of toasted walnuts, panko and herbs, then roasted until perfectly flaky. The crispy topping adds wonderful texture to the tender fish.

Alongside, you’ll enjoy garlicky roasted zucchini and fluffy scallion rice, all brought together with a bright lemon cream sauce. Ready in just 30 minutes, this dish brings restaurant-quality flavor to your home kitchen.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

20 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) with a rack in the top position. Wash and dry all produce. Trim and thinly slice scallions, separating white parts from green tops.
2. Heat a drizzle of olive oil in a small pot over medium-high heat. Add scallion whites and cook until fragrant, about 30 seconds. Stir in jasmine rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, finely chop walnuts. Zest the lemon and cut it into quarters. Halve the zucchini lengthwise, then slice crosswise into ¼-inch-thick half-moons. Peel and mince or grate the garlic.
4. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add panko, walnuts and ¼ teaspoon dried oregano. Toast, stirring, until golden and fragrant, 2-3 minutes. Transfer the walnut mixture to a small bowl and season with ¼ teaspoon salt and pepper. Wipe out the pan.
5. In another small bowl, combine yogurt, sour cream, half the lemon zest and a squeeze of lemon juice. Add water 1 teaspoon at a time until the sauce reaches a drizzling consistency. Season with salt and pepper.
6. Pat salmon dry with paper towels and season all over with salt and pepper. Place skin-side down on a lightly oiled baking sheet. Spread 1 teaspoon of the sauce over each salmon fillet. Mound the walnut mixture on top, pressing gently to adhere. Roast on the top rack until salmon is opaque and cooked through, 8-10 minutes.
7. While salmon roasts, heat a large drizzle of oil in the same pan over medium-high heat. Add zucchini and cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Add garlic, ¼ teaspoon dried oregano, a big pinch of salt and pepper. Cook until fragrant, 1-2 minutes more. Adjust seasoning if needed.
8. Fluff the rice with a fork and stir in half the scallion greens, remaining lemon zest and a drizzle of olive oil. Season with salt and pepper. Divide salmon, zucchini and rice among plates. Drizzle the remaining sauce over the salmon and sprinkle with remaining scallion greens. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with other firm white fish like cod or halibut. Adjust cooking time as needed.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to maintain crispiness.

Can I make this recipe gluten-free?

Use gluten-free panko or breadcrumbs to make this recipe gluten-free. The rest of the ingredients are naturally gluten-free.